Quality, Stability, and Bioactive Compound Composition of Virgin and Refined Organic Grape Seed Oil
Samples of virgin and refined organic grape seed oil were studied for their physicochemical quality, oxidative stability, and the bioactive compounds they contained. All of the samples were within the limits established by the Codex Alimentarius with regard to their quality parameters. Lutein, zeaxa...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 2014-12, Vol.91 (12), p.2035-2042 |
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| container_title | Journal of the American Oil Chemists' Society |
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| creator | Assumpção, C. F Nunes, I. L Mendonça, T. A Jablonski, A Flôres, S. H Rios, A. de O |
| description | Samples of virgin and refined organic grape seed oil were studied for their physicochemical quality, oxidative stability, and the bioactive compounds they contained. All of the samples were within the limits established by the Codex Alimentarius with regard to their quality parameters. Lutein, zeaxanthin, β-carotene, α-tocopherol, and catechin were the bioactive compounds analyzed, and the virgin oil afforded more significant results. No measurable amounts of zeaxanthin and β-carotene were observed in the refined oil, most likely due to the refining process that was carried out at high temperatures. The oxidative stability index decreased with increasing temperature, whereas the air flow had no effect on the stability index. The optimal parameters for the oxidative stability are 80 °C and a flow rate of 15 L h⁻¹, and the virgin oil sample showed the best oxidative stability, possibly because it was not subjected to any treatment after extraction. The results from this study suggest that it would be preferable to consume virgin instead of refined grape oil because it is a better source of bioactive compounds and has a higher stability when heated. |
| doi_str_mv | 10.1007/s11746-014-2548-5 |
| format | Article |
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F ; Nunes, I. L ; Mendonça, T. A ; Jablonski, A ; Flôres, S. H ; Rios, A. de O</creator><creatorcontrib>Assumpção, C. F ; Nunes, I. L ; Mendonça, T. A ; Jablonski, A ; Flôres, S. H ; Rios, A. de O</creatorcontrib><description>Samples of virgin and refined organic grape seed oil were studied for their physicochemical quality, oxidative stability, and the bioactive compounds they contained. All of the samples were within the limits established by the Codex Alimentarius with regard to their quality parameters. Lutein, zeaxanthin, β-carotene, α-tocopherol, and catechin were the bioactive compounds analyzed, and the virgin oil afforded more significant results. No measurable amounts of zeaxanthin and β-carotene were observed in the refined oil, most likely due to the refining process that was carried out at high temperatures. The oxidative stability index decreased with increasing temperature, whereas the air flow had no effect on the stability index. The optimal parameters for the oxidative stability are 80 °C and a flow rate of 15 L h⁻¹, and the virgin oil sample showed the best oxidative stability, possibly because it was not subjected to any treatment after extraction. The results from this study suggest that it would be preferable to consume virgin instead of refined grape oil because it is a better source of bioactive compounds and has a higher stability when heated.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/s11746-014-2548-5</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>Agriculture ; Air flow ; Alpha‐tocopherol ; Analytical chemistry ; Antioxidants ; Autoxidation ; beta-carotene ; Bioactive compounds ; bioactive properties ; Biomaterials ; Biotechnology ; catechin ; Chemistry ; Chemistry and Materials Science ; Codex Alimentarius ; Edible oils ; Flow rates ; Food quality ; Food Science ; Grapeseed oil ; High temperature ; HPLC ; Industrial Chemistry/Chemical Engineering ; lutein ; Original Paper ; oxidative stability ; Polyphenols ; refining ; temperature ; Vegetable oils ; zeaxanthin</subject><ispartof>Journal of the American Oil Chemists' Society, 2014-12, Vol.91 (12), p.2035-2042</ispartof><rights>AOCS 2014</rights><rights>2014 American Oil Chemists' Society (AOCS)</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4585-a1e8eb20efd6b1d205a6f24c8881a16052154bceba2b0a03ac1d7997b292d56b3</citedby><cites>FETCH-LOGICAL-c4585-a1e8eb20efd6b1d205a6f24c8881a16052154bceba2b0a03ac1d7997b292d56b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11746-014-2548-5$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11746-014-2548-5$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>315,781,785,1418,27929,27930,41493,42562,45579,45580,51324</link.rule.ids></links><search><creatorcontrib>Assumpção, C. F</creatorcontrib><creatorcontrib>Nunes, I. L</creatorcontrib><creatorcontrib>Mendonça, T. A</creatorcontrib><creatorcontrib>Jablonski, A</creatorcontrib><creatorcontrib>Flôres, S. H</creatorcontrib><creatorcontrib>Rios, A. de O</creatorcontrib><title>Quality, Stability, and Bioactive Compound Composition of Virgin and Refined Organic Grape Seed Oil</title><title>Journal of the American Oil Chemists' Society</title><addtitle>J Am Oil Chem Soc</addtitle><description>Samples of virgin and refined organic grape seed oil were studied for their physicochemical quality, oxidative stability, and the bioactive compounds they contained. All of the samples were within the limits established by the Codex Alimentarius with regard to their quality parameters. Lutein, zeaxanthin, β-carotene, α-tocopherol, and catechin were the bioactive compounds analyzed, and the virgin oil afforded more significant results. No measurable amounts of zeaxanthin and β-carotene were observed in the refined oil, most likely due to the refining process that was carried out at high temperatures. The oxidative stability index decreased with increasing temperature, whereas the air flow had no effect on the stability index. The optimal parameters for the oxidative stability are 80 °C and a flow rate of 15 L h⁻¹, and the virgin oil sample showed the best oxidative stability, possibly because it was not subjected to any treatment after extraction. The results from this study suggest that it would be preferable to consume virgin instead of refined grape oil because it is a better source of bioactive compounds and has a higher stability when heated.</description><subject>Agriculture</subject><subject>Air flow</subject><subject>Alpha‐tocopherol</subject><subject>Analytical chemistry</subject><subject>Antioxidants</subject><subject>Autoxidation</subject><subject>beta-carotene</subject><subject>Bioactive compounds</subject><subject>bioactive properties</subject><subject>Biomaterials</subject><subject>Biotechnology</subject><subject>catechin</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Codex Alimentarius</subject><subject>Edible oils</subject><subject>Flow rates</subject><subject>Food quality</subject><subject>Food Science</subject><subject>Grapeseed oil</subject><subject>High temperature</subject><subject>HPLC</subject><subject>Industrial Chemistry/Chemical Engineering</subject><subject>lutein</subject><subject>Original Paper</subject><subject>oxidative stability</subject><subject>Polyphenols</subject><subject>refining</subject><subject>temperature</subject><subject>Vegetable oils</subject><subject>zeaxanthin</subject><issn>0003-021X</issn><issn>1558-9331</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqFkMtOwzAQRS0EEqXwAayIxBaDx47zWJYKChJSBaWIneUkTuQqjYOdgPr3OA0LVrCah-6ZO7oInQO5BkLiGwcQhxEmEGLKwwTzAzQBzhOcMgaHaEIIYZhQeD9GJ85t_Jgwyicof-5lrbvdVbDqZKbHVjZFcKuNzDv9qYK52bam96t943SnTROYMnjTttLNXvyiSt2oIljaSjY6DxZWtipYqWGl61N0VMraqbOfOkXr-7vX-QN-Wi4e57MnnIc84ViCSlRGiSqLKIOCEi6jkoZ5kiQgISKcAg-zXGWSZkQSJnMo4jSNM5rSgkcZm6LL8W5rzUevXCc2preNtxQQ0YgDo8C8CkZVbo1zVpWitXor7U4AEUOWYsxS-CzFkKXgnolH5kvXavc_IGbL-YoSNpB0JJ2HmkrZXz_9YXcxQqU0QlZWO7H254ATL-IsZuwbBcKPpA</recordid><startdate>201412</startdate><enddate>201412</enddate><creator>Assumpção, C. 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H</creator><creator>Rios, A. de O</creator><general>Springer-Verlag</general><general>Springer Berlin Heidelberg</general><general>Springer Nature B.V</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>4T-</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>88I</scope><scope>8AO</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>BKSAR</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB.</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2O</scope><scope>M2P</scope><scope>MBDVC</scope><scope>PCBAR</scope><scope>PDBOC</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope></search><sort><creationdate>201412</creationdate><title>Quality, Stability, and Bioactive Compound Composition of Virgin and Refined Organic Grape Seed Oil</title><author>Assumpção, C. 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F</au><au>Nunes, I. L</au><au>Mendonça, T. A</au><au>Jablonski, A</au><au>Flôres, S. H</au><au>Rios, A. de O</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quality, Stability, and Bioactive Compound Composition of Virgin and Refined Organic Grape Seed Oil</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><stitle>J Am Oil Chem Soc</stitle><date>2014-12</date><risdate>2014</risdate><volume>91</volume><issue>12</issue><spage>2035</spage><epage>2042</epage><pages>2035-2042</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>Samples of virgin and refined organic grape seed oil were studied for their physicochemical quality, oxidative stability, and the bioactive compounds they contained. All of the samples were within the limits established by the Codex Alimentarius with regard to their quality parameters. Lutein, zeaxanthin, β-carotene, α-tocopherol, and catechin were the bioactive compounds analyzed, and the virgin oil afforded more significant results. No measurable amounts of zeaxanthin and β-carotene were observed in the refined oil, most likely due to the refining process that was carried out at high temperatures. The oxidative stability index decreased with increasing temperature, whereas the air flow had no effect on the stability index. The optimal parameters for the oxidative stability are 80 °C and a flow rate of 15 L h⁻¹, and the virgin oil sample showed the best oxidative stability, possibly because it was not subjected to any treatment after extraction. The results from this study suggest that it would be preferable to consume virgin instead of refined grape oil because it is a better source of bioactive compounds and has a higher stability when heated.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/s11746-014-2548-5</doi><tpages>8</tpages></addata></record> |
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| ispartof | Journal of the American Oil Chemists' Society, 2014-12, Vol.91 (12), p.2035-2042 |
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| source | Wiley-Blackwell Journals; Springer Journals |
| subjects | Agriculture Air flow Alpha‐tocopherol Analytical chemistry Antioxidants Autoxidation beta-carotene Bioactive compounds bioactive properties Biomaterials Biotechnology catechin Chemistry Chemistry and Materials Science Codex Alimentarius Edible oils Flow rates Food quality Food Science Grapeseed oil High temperature HPLC Industrial Chemistry/Chemical Engineering lutein Original Paper oxidative stability Polyphenols refining temperature Vegetable oils zeaxanthin |
| title | Quality, Stability, and Bioactive Compound Composition of Virgin and Refined Organic Grape Seed Oil |
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